Streusel-Topped Key Lime Squares

Streusel-Topped Key Lime Squares Recipe
Randy Mayor
If you can't find key limes, you can use regular Persian limes, but the squares won't be quite as tart.


16 servings (serving size: 1 square)

Recipe from

Cooking Light

Nutritional Information

Calories 121
Caloriesfromfat 29 %
Fat 3.9 g
Satfat 1.7 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 19.9 g
Fiber 0.3 g
Cholesterol 47 mg
Iron 0.6 mg
Sodium 93 mg
Calcium 21 mg


1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon grated lime rind
1/8 teaspoon salt
1/8 teaspoon lemon extract
1 cup all-purpose flour
Cooking spray
2/3 cup granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup fresh key lime juice
3 large eggs
1 tablespoon powdered sugar


Preheat oven to 350°.

Place first 5 ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to butter mixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350° for 12 minutes or until just beginning to brown.

3. Combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350° for 12 minutes. Remove pan from oven (do not turn oven off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove from oven; cool in pan on a wire rack. Sprinkle evenly with powdered sugar.

Ann Taylor Pittman,

Cooking Light

June 2005
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